Escarole and Fennel Salad With Pears and Gruyère

Cooking Light. 2004.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 3  tablespoons sherry wine vinegar or 3  tablespoons cider vinegar
• 1  tablespoon  almond oil
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
• 6  cups  torn escarole (about 1 head)
• 4  cups  thinly sliced fennel bulbs (about 1 medium bulb)
• 3  pears, cored and thinly sliced
• 1⁄4 cup  finely shredded gruyere cheese

Directions

1. Combine first 4 ingredients, stirring with a whisk.
2. Combine escarole and fennel in a large bowl. Add pears, and toss gently to combine. Drizzle dressing over salad; toss gently to coat. Top with shredded cheese.